U.S. patent number 5,380,541 [Application Number 07/871,482] was granted by the patent office on 1995-01-10 for sucralose compositions.
This patent grant is currently assigned to A.E. Staley Manufacturing Company, Tate & Lyle Public Limited Company. Invention is credited to Cynthia K. Batterman, Pamela K. Beyts, Donald W. Lillard.
United States Patent |
5,380,541 |
Beyts , et al. |
January 10, 1995 |
Sucralose compositions
Abstract
Synergy is is obtained by combining sucralose and a sweet
saccharide selected from fructose; glucose; maltose and other
glucooligosaccharides; fructose mixed with glucose and/or
gluco-oligosaccharides; lactose; isomaltulose; and sugar
alcohols.
Inventors: |
Beyts; Pamela K. (Reading,
GB3), Lillard; Donald W. (Decatur, IL), Batterman;
Cynthia K. (Tannersville, PA) |
Assignee: |
Tate & Lyle Public Limited
Company (Decatur, GB3)
A.E. Staley Manufacturing Company (Decatur, IL)
|
Family
ID: |
27560931 |
Appl.
No.: |
07/871,482 |
Filed: |
April 21, 1992 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
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597109 |
Oct 17, 1990 |
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378130 |
Jul 11, 1989 |
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83554 |
Aug 7, 1987 |
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254425 |
Oct 6, 1988 |
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Foreign Application Priority Data
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Oct 6, 1987 [GB] |
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8723423 |
Mar 28, 1989 [GB] |
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8907007 |
Aug 3, 1989 [CA] |
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573653 |
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Current U.S.
Class: |
426/548; 426/590;
426/658; 426/804 |
Current CPC
Class: |
A21D
2/18 (20130101); A23C 9/156 (20130101); A23F
3/405 (20130101); A23G 3/346 (20130101); A23G
3/42 (20130101); A23G 3/346 (20130101); A23G
3/346 (20130101); A23L 27/33 (20160801); A23L
27/37 (20160801); A23G 2200/06 (20130101); A23G
2220/02 (20130101); A23G 2220/02 (20130101); A23G
2200/06 (20130101); Y10S 426/804 (20130101) |
Current International
Class: |
A23C
9/152 (20060101); A23F 3/40 (20060101); A23C
9/156 (20060101); A23G 3/00 (20060101); A23G
3/34 (20060101); A21D 2/18 (20060101); A23L
1/236 (20060101); A21D 2/00 (20060101); A23L
001/236 () |
Field of
Search: |
;426/548,590,658,804 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Paden; Carolyn
Attorney, Agent or Firm: Ostrolenk, Faber, Gerb &
Soffen
Parent Case Text
This application is a continuation-in-part of application Ser. No.
597,109 filed Oct. 17, 1990, now abandoned, which was a
continuation-in-part of application Ser. No. 07/378,130 filed Jul.
11, 1989, now abandoned, which was a continuation-in-part of
application Ser. No. 07/083,554, filed Aug. 7, 1987, now abandoned
and application Ser. No. 07/254,425, filed Oct. 6, 1988, now
abandoned.
Claims
We claim:
1. A sweetening composition for sweetening ingestible compositions
and oral products, the composition consisting essentially of a
synergistic mixture of sucralose and a sweet saccharide selected
from the group consisting of fructose, glucose, maltose, glucose
mixed with maltose and other glucooligosaccharides, fructose mixed
with glucose or glucooligosaccharides or both, lactose,
isomaltulose, and sugar alcohols; the relative quantities of the
sucralose and the sweet saccharide being such as to provide a
relative sweetness contribution of from 5:1 to 1:5.
2. A sweetening composition according to claim 1, in which the said
relative sweetness contribution is from 3:1 to 1:3.
3. A sweetening composition according to claim 2, in which the said
relative sweetness contribution is about 1:1.
4. A sweetening composition according to claim 1, in which the
sweet saccharide is selected from the group consisting of fructose,
invert sugar, high fructose corn syrup, glucose syrup,
isomaltulose, xylitol, mannitol, sorbitol, lactitol, maltitol and
isomaltitol.
5. An ingestible composition sweetened with a sweetening
composition according to claim 1.
6. An ingestible composition according to claim 5 in the form of a
beverage.
7. An oral product sweetened with a sweetening composition
according to claim 1.
8. A method of sweetening ingestible compositions and oral products
comprising incorporating therein a combination of sweeteners
consisting essentially of a synergistic mixture of sucralose and a
sweet saccharide selected from the group consisting of fructose,
glucose, maltose, glucose mixed with maltose and other
glucooligosaccharides, fructose mixed with glucose or
glucooligosaccharides or both, lactose, isomaltulose, and sugar
alcohols, such that the relative quantities of the sucralose and
the sweet saccharide is such as to provide a sweetness contribution
of from 5:1 to 1:5.
9. A method according to claim 8, in which the said relative
sweetness contribution is from 3:1 to 1:3.
10. A method according to claim 9, in which the said relative
sweetness contribution is about 1:1.
11. A method according to claim 8 wherein the oral composition is a
beverage.
12. A method according to claim 8 wherein the saccharide comprises
fructose.
13. A method according to claim 8 wherein the saccharide comprises
invert sugar, isomaltulose, glucose syrup or high fructose corn
syrup.
14. A method according to claim 5 wherein the saccharide comprises
xylitol, mannitol, sorbitol, lactitol, maltitol or isomaltitol.
15. An ingestible composition sweetened by a method according to
claim 8.
16. An ingestible composition according to claim 15 in the form of
a beverage.
17. An oral product sweetened by a method according to claim 8.
18. An oral product selected from the group consisting of mouthwash
and toothpaste sweetened by a method according to claim 8.
19. An ingestible composition selected from the group consisting of
foodstuff, medicament, flavoured confectionery tablet and beverage,
sweetened by a method according to claim 8.
20. A sweetening composition for sweetening ingestible compositions
and oral products, the composition consisting essentially of a
carrier and a synergistic mixture of sucralose and a sweet
saccharide selected from the group consisting of fructose, glucose,
maltose, glucose mixed with maltose and other
glucooligosaccharides, fructose mixed with glucose or
glucooligosaccharides or both, lactose, isomaltulose, and sugar
alcohols; the relative quantities of the sucralose and the sweet
saccharide being such as to provide a relative sweetness
contribution of from 5:1 to 1:5.
Description
BACKGROUND OF THE INVENTION
This invention relates to compositions of the high intensity
sweetener sucralose with sweet saccharides, the compositions
exhibiting synergy.
In this specification and in the claims, the term "ingestible
composition" is used to mean a composition which is intended to be
taken into the mouth and swallowed, substantially in its entirety.
Examples include foodstuffs, beverages, medicaments and
confectionery as well as dry mixes and concentrates for use in the
preparation of such compositions. The term hence specifically
excludes chewing gum, which is partially ingested and partially
ejected. The term "oral product" is used to mean a substance which
is intended to be taken into the mouth but not swallowed. Examples
include toothpastes, mouthwashes and other buccal and dental
preparations. Again, the term specifically excludes chewing
gum.
U.S. Pat. No. 4,986,991, assigned to Wm. Wrigley Jr. & Company,
discloses and claims chewing gum formulations containing sucralose
and other sweeteners, in particular sorbitol, mannitol and xylitol,
which have a particular extended sweetness and flavour release
profile. The requirement for such a profile is important in chewing
gum formulation, where flavourings and sweetness must be
distributed such that prolonged chewing gradually releases them.
However a release profile of this type is of no interest in any
other products which are orally consumed and would have no
relevance to the formulation of such other products. A chewing gum
formulation containing sucralose and glucose syrup is disclosed in
U.S. Pat. No. 4,389,394, but no synergy has been reported, the
glucose syrup being present solely as a bulking sweetener.
Sucralose, 4,1',6'-trichloro-4,1',6'-trideoxygalactosucrose, is a
high intensity sweetener disclosed in British Patent No. 1543167.
Sucralose is known to provide marked synergy to compositions also
containing certain other high intensity sweeteners having an
accompanying bitter taste, in particular saccharin, acesulfame-K
and stevioside (GB 2 098 848 B; U.S. Pat. No. 4,495,170) and to
compositions containing cyclamate (GB 2 154 850 B). No significant
synergy is found in compositions containing sucralose and
aspartame, although the quality of sweetness is improved (GB 2 153
combinations of sucralose and sucrose.
SUMMARY OF THE INVENTION
From these findings, it might be concluded that synergy between
sucralose and other sweeteners is rather specific. However, we have
now found that sucralose also exhibits synergy with certain
saccharides, in some cases to a considerable degree.
The saccharides in question are fructose; glucose; maltose and
other glucooligosaccharides; fructose mixed with glucose and/or
with gluco-oligosaccharides, such as invert sugar and high fructose
corn syrups; lactose; isomaltulose; and sugar alcohols, especially
monosaccharide sugar alcohols such as xylitol, sorbitol, and
mannitol, but also disaccharide sugar alcohols such as isomaltitol,
maltitol and lactitol.
The scale of synergy is surprisingly high considering that with
sucrose there is no significant synergy at all. Thus, pure fructose
can be potentiated with a synergy (i.e. increased sweetening power)
of about 33%. With invert sugar (i.e. glucose+fructose, 1:1) the
synergy is about 21%, while with high fructose corn syrup (42%
fructose, dry solids basis), the synergy is about 12%.
According to the present invention there is provided a sweetening
composition for sweetening ingestible compositions and oral
products, the composition consisting essentially of sucralose; a
sweet saccharide selected from fructose; glucose; maltose and other
glucooligosaccharides; glucose mixed with maltose and other
oligosaccharides; fructose mixed with glucose and/or
gluco-oligosaccharides, lactose, isomaltulose, and sugar alcohols,
and, optionally, a carrier for a sweetening composition; the
relative sweetness contribution provided by the sucralose and the
sweet saccharide being from 5:1 to 1:5. By the term "sweetening
composition", we mean a composition for use in sweetening
foodstuffs, beverages etc, e.g. sweetening tablets and granules,
concentrates for the beverage industry etc.
According to a further feature of the present invention there is
provided a method of sweetening an ingestible composition or oral
product (as defined above) comprising incorporating therein
sucralose and a sweet saccharide selected from fructose; glucose;
maltose and other glucooligosaccharides; glucose mixed with maltose
and other oligosaccharides; fructose mixed with glucose and/or
gluco- oligosaccharides; lactose; isomaltulose; and sugar alcohols;
such that the relative sweetness contribution provided by the
sucralose and the sweet saccharide is from 5:1 to 1:5, and
preferably from 3:1 to 1:3, most preferably about 1:1. The term
`oligosaccharide` is used in the conventional sense of 2-10
saccharide units.
According to a further feature of this invention there is provided
an ingestible composition or oral product (as defined above)
sweetened with a sweetening composition as defined above or by a
method as defined above. Examples of such compositions include, in
particular, soft drinks (cola, carbonated fruit drinks etc),
confectionery, baked goods and dietetic foods (containing
sorbitol).
The synergy levels quoted above are the increased sweetening power
per unit weight obtained for the composition as a percentage of the
expected degree of sweetening power (i.e. the sum of the sweetening
power theoretically provided by each of the sweeteners). An
alternative and more useful measure of synergy is the percentage
saving, that is to say the difference between the amount actually
needed to obtain a certain degree of sweetness and the theoretical
amount needed expressed as a percentage of the theoretical amount
needed. On this basis the saving with fructose is about 25% and
with invert sugar is about 18%.
The synergy of sucralose with fructose and with fructose-glucose
mixtures is particularly useful in the formulation of soft drinks
where fructose is a highly desirable sweetener on account of its
flavour and mouthfeel properties. Combinations with sucralose
enable the calorie level to be markedly reduced and the synergy
enables the amount of fructose and sucralose to be reduced below
the expected levels.
In general, the synergy between sucralose and the saccharide or
saccharide mixture will extend over a range of sucralose to
saccharides providing a relative sweetness contribution of 5:1 to
1:5. In plain water this sweetness contribution range relates for
fructose to a weight ratio of 1:115 to 1:2880. However, in foods
and beverages other components influence the expression of
sweetness, particularly in the case of sucralose itself. Thus, for
example, although in water a solution of 0.00842% sucralose is
equisweet with 5% sucrose, in a typical cola formulation a
concentration of 0.012% sucralose is required for the same degree
of sweetness. This means that the weight ratio for a 50:50
sweetness contribution for the two sweeteners will vary from the
value in water, depending on the nature of the foodstuff or
beverage. Typical ratios are as follows:
______________________________________ Ratio by weight cola or
instant lemon strawberry (50/50 water lemonade tea 3.5% milk drink
sweet- 5% sucrose 10% sucrose sucrose 2.5% sucrose ness) equiv.
equiv. equiv. equiv. ______________________________________ (a)
1:576 1:390 1:384 1:439 (b) 1:693 -- -- --
______________________________________ (a) = sucralose:fructose (b)
= sucralose:fructose + dextrose monohydrate
The following examples illustrate the invention:
DESCRIPTION OF THE PREFERRED EMBODIMENTS
EXAMPLE 1
Measurement of synergy
Synergy was measured by determining the concentration of each
sweetener or sweetener combination having the same degree of
sweetness as sucrose at a given concentration i.e. the equisweet
point.
The materials used were as follows:
______________________________________ Sucrose (granulated sugar)
Tate & Lyle Sugars Fructose (Fructofinn, TM) Finn Sugar Co.
High Fructose Corn Syrup Tunnel Refinery (HFCS), Isosweet 351
Artificial Invert sugar Fructofinn/D-glucose (Fisons A.R.) 50/50
w/w Sucralose Tate & Lyle Speciality Sweeteners, Glucose
Koch-Light Ltd (dextrose monohydrate) Glucose syrup (42 DE C.P.C.
Inc. acid-converted glucose syrup) Globe (TM) 01132 (19% dextrose,
15% maltose, 66% oligosaccharides dsb) Xylitol F. R. Benson and
Partners Mannitol Zimmerman Hobbs Sorbitol Chemical Exchange
Lactose "extra selected" Philpot Dairies Maltose F. R. Benson &
Partners Isomaltitol (Palatinit, TM) Palatinit Sussungsmittel GmbH
Maltitol F. R. Benson & Partners Isomaltulose (Palatinose, TM)
Mitsui, Japan Lactitol Philpot Dairies
______________________________________
All sweeteners were prepared as solutions in tap water (pH 8.+-.1)
and served at a temperature of approximately 20.degree. C. All
concentrations are expressed as % (w/v).
The standard was a 5% solution of sucrose (Tate & Lyle
granulated sugar in Reading tap water, pH about 8.0). The
concentrations of sucralose, fructose, invert sugar, glucose,
glucose syrup, high fructose corn syrup, xylitol, mannitol,
lactose, maltose, isomaltitol, maltitol, isomaltulose, lactitol,
sorbitol and sucrose which were equisweet to the standard sucrose
solution were measured by taste panels using the constant stimulus
paired comparison method (Amerine, Pangborn & Roessler,
"Principles of Sensory Evaluation of Food", Academic Press New
York).
A series of five or more concentrations of increasing intensity
were prepared for each sweetener so that the mid-concentration was
approximately the same sweetness as the sucrose control. Coded
samples were presented in pairs to panellists, one of the pair
being one of the test solutions and the other the sucrose control.
Order of presentation of the pairs was randomised and within each
pair half the panellists received the standard sucrose first, half
the test solution first. Panellists were asked to choose the
sweeter sample. "No difference" replies were allocated half to the
sucrose control, half to the test sample.
Between sample pairs a one minute rest period was enforced.
Panellists were instructed to rinse with water between pairs. The %
panellists choosing the test sweetener level as sweeter than the
sucrose standard was plotted against the % sweetener concentration.
The results were subjected to probit analysis and for each solution
the test concentration was calculated at which 50% of the responses
would indicate the test sweetener to be sweeter than the sucrose
standard: this is taken as the equisweet point or sucrose
equivalent value (SEV).
The results were as follows:
______________________________________ Sucralose 0.00842% Fructose
4.85% Artificial Invert Sugar 5.84% High Fructose Corn Syrup (HFCS)
8.87% Maltose 13.05% Xylitol 5.69% Mannitol 9.66% Sorbitol 9.5%
Isomaltitol 15.2% Maltitol 7.89% Lactose 16.2% Lactitol 16.4%
Isomaltulose 13.3% Glucose Syrup 25.26% Glucose (dextrose
monohydrate) 9.67% ______________________________________
To determine the synergy of combinations of sucralose and the other
sweeteners, compositions were mixed which contained a theoretical
5% SEV (based on the SEVs listed above) with an equal sweetness
contribution from each sweetener. Thus, since the 5% SEV for
sucralose was 0.00842% and the 5% SEV for fructose was 4.85%, a
theoretical 50:50 sweetness contribution mixture with a 5% SEV
would contain 0.00421% sucralose and 2.425% fructose, i.e. a weight
ratio of 1 to 576. This mixture was then dissolved at various
concentrations and tested in the same way as described above to
obtain a 5% SEV for each mixture.
The percentage saving over the theoretical amount required can then
be calculated as ##EQU1## or alternatively the percentage increase
in sweetening power can be calculated ##EQU2## where A is the
concentration of one component in the blend required theoretically
and B is the concentration of that component of the blend found
experimentally to be necessary.
On this basis the following values were obtained for 50/50
sweetness contributions from:
1. Sucralose/fructose
SEV=0.00316% sucralose+1.818% fructose
saving=25%
2. Sucralose/sucrose
SEV=0.00415% sucralose+2.467% sucrose
saving=1.33%
3. Sucralose/invert sugar
SEV=0.00347% sucralose+2.406% invert sugar
saving=17.6%.
4. Sucralose/HFCS
SEV=0.00375% sucralose+3.95% HFCS
saving=10.7%
5. Sucralose/xylitol
SEV=0.0038% sucralose+2.57% xylitol
saving=9.7%
6. Sucralose/mannitol
SEV=0.00381% sucralose+4.37% mannitol
saving=9.5%
7. Sucralose/sorbitol
SEV=0.00367% sucralose+4.14% sorbitol
saving=12.8%
8. Sucralose/isomaltitol
SEV=0.00353% sucralose+6.38% isomaltitol
saving=16.2%
9. Sucralose/maltitol
SEV=0.00409% sucralose+3.84% maltitol
saving=2.7%
10. Sucralose/lactose
SEV=0.00348% sucralose+6.69% lactose
saving=17.3%
11. Sucralose/maltose
SEV=0.00379% sucralose+5.87% maltose
saving=10.0%
12. Sucralose/lactitol
SEV=0.0036% sucralose+7.02% lactitol
saving=14.5%
13. Sucralose/isomaltulose
SEV=0.00372% sucralose+5.88% isomaltulose
saving=11.6%
14. Sucralose/dextrose monohydrate (DMH)
SEV=0.00364% sucralose+4.18% DMH
saving=13.5%
15. Sucralose/glucose syrup
SEV=0.00328% sucralose+9.84% glucose syrup
saving=22%
______________________________________ Summary of Results %
Increase in Sweetening Composition % Sweetening (weight ratio)
Saving Power ______________________________________
Sucralose/fructose (1:576) 25 33 Sucralose/dmh (1:1148) 14 16
Sucralose/invert (1:693) 18 21 Sucralose/HFCS (1:1053) 11 12
Sucralose/glucose syrup 22 28 (1:3000) Sucralose/sucrose (1:594) 1
1 Sucralose/xylitol (1:671) 10 11 Sucralose/mannitol (1:1147) 10 11
Sucralose/sorbitol (1:1128) 13 15 Sucralose/isomaltitol (1:1807) 16
19 Sucralose/maltitol (1:939) 3 3 Sucralose/lactose (1:1922) 17 21
Sucralose/maltose (1:1549) 10 11 Sucralose/lactitol (1:1950) 14 17
Sucralose/isomaltulose (1:1581) 12 13
______________________________________
EXAMPLE 2
Measurement of synergy in a model soft drink formulation sweetened
to the equivalent of 9.5% sucrose
Equisweet concentrations (g sweetener/100 ml) to a standard 10%
invert sugar solution (sweetness equivalent to 9.5% sucrose) in
0.12% hydrated citric acid solution (pH 3.0) were measured as
described in Example 1.
For these tests the carbohydrates sweetener concentration was fixed
at 4.5% solids and the concentration of sucralose required to give
total sweetness equivalent to the standard was determined
experimentally for each combination.
Synergy between the sweeteners was measured as follows:
Synergy between sweeteners is quantified in the following way for
two sweeteners A and B which are used in a blend:
______________________________________ g/100 mls
______________________________________ Concentration of sweetener A
(used alone) a required to provide sweetness of standard
Concentration of sweetener B (used alone) b to provide sweetness of
standard Concentration of sweeteners used in the blend a' + b' to
provide sweetness of standard Sweetness contribution in blend from
sweetener A ##STR1## Sweetness contribution in blend from sweetener
B ##STR2## % saving (Synergy) = 100 - (A' + B')
______________________________________ Materials Sweetener Supplier
______________________________________ Fructose Geest (Fructofinn)
Glucose, DMH Tunnel Isosweet 45% HFCS Tunnel Flosweet Glucose Syrup
CPC Globe Glucose Syrup CPC Invert Syrup N2104 Tunnel
______________________________________ *A B C D E F G H
______________________________________ Sucrose 9.54 47.17 0.0202
0.01024 50.69 2 48:52 Fructose 7.73 58.21 0.0202 0.00470 23.27 19
71:29 Glucose 15.86 28.37 0.0202 0.01258 62.28 9 31:68 HFCS 10.83
41.55 0.0202 0.00721 35.69 23 54:46 Invert 10.09 44.60 0.0202
0.0073 36.14 19 55:45 Syrup Flosweet 35.40 12.71 0.0202 0.0123
60.89 26 17:83 Globe 28.78 15.64 0.0202 0.0155 76.63 8 17:83
______________________________________ *Footnote: A = Sweet
Saccharide B = Concentration Sweet Saccharide (solids) when no
Sucralose present g/100 mls C = Sweetness from 4.5% Sweet
Saccharide when used with Sucralose % D = Concentration Sucralose
with no Sweet Saccharide g/100 mls E = Concentration Sucralose with
4.5% Sweet Saccharide g/100 mls F = Sweetness from Sucralose when
used with Sweet Saccharide G = Sweetness Saving (Synergy) % H =
Approximate Sweetness Contribution Sweet Saccharide:Sucralose
EXAMPLE 3
Cola Sweetened to equivalent of 10% sucrose
______________________________________ Sodium benzoate solution
(10% w/v) 0.154% Phosphoric acid (88%) 0.015% Cola base 17.40.
1114* 0.449% Cola Flavour 15.01.6930* 0.016% Sucralose 0.009%
Fructose 3.510% Carbonated water 95.847%
______________________________________ *IFF (Great Britain) Ltd
EXAMPLE 4
Carbonated Lemonade sweetened to equivalent of 10% sucrose
______________________________________ Sodium benzoate solution
(10% w/v) 0.192% Anhydrous citric acid 0.240% Lemon flavour DA
05856* 0.096% Sucralose 0.009% Fructose 3.510% Carbonated water
95.953% ______________________________________ *Naarden
International
EXAMPLE 5
Instant Lemon Tea sweetened to equivalent of 3.5% sucrose
______________________________________ Maltodextrin 20 DE 22.13%
Cold soluble instant tea-932* 9.48% Malic Acid 6.02% Flavour-Lemon
9/790918** 0.79% Sucralose 0.16% Fructose 61.42%
______________________________________ *Batchelor's Catering
Services **Dragoco Ltd
Mix and pack in 20 g sachet. Dissolve sachet in 1 liter water.
EXAMPLE 6
Ready to drink strawberry flavoured milk sweetened to equivalent of
2.5% sucrose
______________________________________ Ready to Drink Strawberry
Milk ______________________________________ Skimmed milk 98.818%
Emulsifier-Recodan CM* .200% Colour-Ponceau 4R (E124) .002%
Flavour-Strawberry E4468L** .100% Sucralose .002% Fructose .878%
(each of sucralose and fructose contributes 1.25% sucrose
equivalent). ______________________________________ *Grinstead
Products Ltd **Fries and Fries Ltd
EXAMPLE 7
Sweetener Composition
A sweetening composition is prepared by mixing 1.26 g sucralose and
727 g fructose. The resulting mixture has a sweetening power
equivalent to that of 2 kg sucrose. This degree of sweetness
(provided in a 50:50 share by the two components) would
theoretically be provided by 1.68 g sucralose plus 970 g fructose,
a saving of 25%.
EXAMPLE 8
Lemonade sweetened to the equivalent of 9.5% sucrose
______________________________________ Fructose Invert Globe % HFCS
Syrup Syrup ______________________________________ Sodium benzoate
0.192 0.192 0.192 0.192 solution (10% w.v) Anhydrous citric acid
0.240 0.240 0.240 0.240 Lemon flavour DA 0.096 0.096 0.096 0.096
05856* Sucralose 0.0047 0.0072 0.0073 0.0155 Fructose 4.5 -- -- --
HFCS -- 6.3** -- -- Invert (glucose/ -- -- 4.5 -- fructose) Globe
Syrup -- -- -- 5.6** Carbonated water 94.9673 93.1648 94.9647
93.8565 Synergy as saving: 19% 23% 19% 8%
______________________________________ *Naarden International
**providing 4.5% solids
EXAMPLE 9
Peppermint tablet
______________________________________ Sorbitol Mannitol Xylitol %
w/w % w/w % w/w ______________________________________ Sucralose
0.01 0.01 0.005 Sorbitol.sup.1 98.19 -- -- Mannitol.sup.1 -- 98.19
-- Xylitol.sup.1 -- -- 98.195 Magnesium 1.00 1.00 1.00
Stearate.sup.2 Peppermint Durarome.sup.3 0.80 0.80 0.80 sugar free
386292 ______________________________________ 1. Roquette (UK) Ltd
2. Croxton & Garry Ltd, U.K. 3. Semmons Taylor Ingredients,
U.K.
EXAMPLE 10
Cherry dry mix beverage
Each portion (sachet) contains enough to make 100 ml drink
______________________________________ All amounts in grams
Fructose Sorbitol DMH ______________________________________
Anydrous citric acid 0.18 0.18 0.18 Maltodextrin (20 DE) 0.11 0.11
0.11 CMC P20P 0.033 0.033 0.033 Cherry Flavour E34955D 0.02698
0.02698 0.02698 FD & C Red No. 4 0.0062 0.0062 0.0062
(colouring) Sucralose 0.0045 0.0052 0.0050 Fructose 3.0 -- --
Sorbitol -- 6.96 -- Dextrose monohydrate -- -- 6.88 (DMH) Synergy
as saving 25% 13% 14% ______________________________________
EXAMPLE 11
Sweetener compositions comprising sucralose and isomaltitol or
sucralose and isomaltulose
Sweetener compositions prepared by
(a) mixing 2550 g isomaltitol with 1.41 g sucralose. The resulting
composition has a sweetening power equivalent to that of 2 kg of
sucrose. The synergy between isomaltitol and sucralose results in a
saving of 16% (theoretical amounts of each component if no synergy
existed are 3040 g isomaltitol and 1.68 g sucralose, each providing
the equivalent of 1 kg sucrose).
(b) mixing 2350 g isomaltulose with 1.49 g sucralose. The resulting
composition has a sweetening power equivalent to that of 2 kg of
sucrose. The synergy between isomaltulose and sucralose results in
a saving of 11.6% (theoretical amounts of each component if no
synergy existed are 2600 g isomaltulose and 1.68 g sucralose, each
providing the equivalent of 1 kg sucrose).
(c) mixing 1998 g isomaltulose with 1.76 g sucralose. The resulting
composition has a sweetening power equivalent to that of 2 kg of
sucrose; i.e. they both provide about the same amount of sweetness
per unit weight. The synergy between isomaltulose and sucralose
results in a saving of about 10% (theoretical amounts of each
component if no synergy existed are 2220 g isomaltulose and 1.96 g
sucralose; isomaltulose providing about 40% and sucralose about 60%
of the sweetness).
EXAMPLE 12
Carbonated lemonade sweetened to the equivalent of 10% sucrose
______________________________________ Sodium benzoate solution
(10% w/v) 0.192% Anhydrous citric acid 0.240% Lemon flavour DA
05856* 0.096% Sucralose 0.012% Isomaltulose 4.500% Carbonated water
94.960% ______________________________________ *Naarden
International Sweetness contribution ratio of
sucralose:isomaltulose = 4:1
EXAMPLE 13
Ready to drink strawberry-flavoured milk sweetened to the
equivalent of 2.5% sucrose
______________________________________ Skimmed milk 96.756%
Emulsifier, Recodan CM* 0.200% Colour, Ponceau 4R (E124) 0.002%
Flavour, Strawberry E4468L** 0.100% Sucralose 0.002% Isomaltulose
2.940% ______________________________________ *Grinstead Products
Limited **Fries & Fries Limited Sweetness contribution ratio of
sucralose:isomaltulose = 1:1
EXAMPLE 14
Sponge Cake
______________________________________ Ingredients
______________________________________ Margarine 227 g Product of
Example 11(c) 227 g 4 Eggs 230 g Self raising flour 227 g
______________________________________
The margarine and sugar (product of Example 11(C)) were creamed
together and the eggs were beaten in, then the flour was folded in
and the mixture was baked for 25 minutes at 180.degree.-190.degree.
C.
EXAMPLE 15
Merinques
______________________________________ Ingredients
______________________________________ Egg whites (fresh 30 g
Product of Example 11(c) 70 g
______________________________________
The egg white was whipped then the product of Example 11(c) was
folded in. The mixture was piped onto baking trays in 3 cm diameter
portions and cooked at 65.degree. C. for 90 minutes.
EXAMPLE 16
Filling for bakery products
______________________________________ Ingredients (parts per 100)
______________________________________ Fat (with emulsifier) 34.6
Water 10.0 Isomaltulose 52.2 Sucralose 0.008 Milk powder 2.89 Salt
0.302 ______________________________________ Sweetness contribution
ratio of sucralose:isomaltulose = 1:4
The ingredients were mixed together for 4 minutes, using an
electric mixer.
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